HomeRecipesBrioche with Passion Fruit Inspiration Cheesecake by Greg Mindel

Brioche with Passion Fruit Inspiration Cheesecake by Greg Mindel

Passion Fruit Inspiration Cheesecake 

  • 600 g cream cheese
  • 250 g Greek yogurt
  • 85 g butter (melted)
  • 90 g cane sugar
  • 140 g eggs
  • 30 g bread flour
  • 30 g corn starch
  • 1 g salt
  1. Leave eggs and cream cheese at room temperature until they reach 24-27°C (75-80°F).
  3. Carefully warm the Greek yogurt, be careful it does not get too hot.
  4. Place cream cheese and melted butter into robocoupe and process until smooth, scrape as you go.
  5. Add eggs one by one, scrape to ensure no lumps.
  6. Make a ganache with the Greek yogurt and PASSION FRUIT INSPIRATION, then add to Robot Coupe.
  7. Combine dry ingredients (flour, corn starch, salt, sugar), add to Robot Coupe and mix until smooth.

Bake the cheesecake:

  1. Make the insert by piping into desired mold.
  2. Place mold into a water bath and cover.
  3. Bake covered and in a water bath at 135°C (275°F) for about 40-45 minutes (approximately 50-75g insert).
  4. Remove from mold. Store in freezer until needed.

Passion Fruit Glaze

  • 500 g passion fruit purée
  • 90 g cane sugar
  • 3.5 g agar agar
  1. Place passion fruit purée into saucepan and warm slightly.
  2. Combine sugar and agar agar, whisk into purée. Use an immersion blender to combine. Bring to a boil. Cast into metal 3rd pan and place into cooler until set.
  3. Place into Vitamix or immersion blend to achieve a smooth gel like texture.

Medium Rich Brioche Buns

  • 1% Sponge
  • 375 g King Arthur bread flour
  • 263 g water
  • .4 g red yeast
  • .4 g salt
  • 800 g bread flour
  • 29 g salt
  • 20 g gold yeast
  • 260 g muscovado sugar
  • 250 g milk
  • 200 g eggs
  • 250 g egg yolks
  • 600 g European butter
  • AN Sponge
  1. Prep sponge 7-10 hours before. Starting temperature depending.
  2. Combine milk, eggs, egg yolks, Sponge, bread flour, salt, gold yeast, and 30% of sugar in a stand mixer. Mix on 1st speed for 5 minutes. Scrape as needed
  3. Mix on 2nd speed for 9-11 minutes and scrape as needed.
  4. Add remaining sugar at improved development (2-4 minutes).
  5. Add cold, soft and pliable butter (approximately 85% intensive).
  6. Mix is complete when butter is combined, the dough cleans away from the sides of bowl and an organized, strong window is achieved.
  7. Desired dough temperature: 25-26°C (77-78°F).
  8. Bulk for 45minutes.
  9. Rest and set dough into cooler or freezer to achieve a manageable dough texture (not too soft, with a slight chill).
  10. Divide dough into 40g- 70g pieces (as desired).
  11. Pre-shape: boule
  12. Shape: boule
  13. Proof for approximately 3 hours.
  14. Bake at 166-177°C (330-350°F) for 10-12 minutes.
  15. Store in freezer shaped. Pull as needed.

Assembly & Finishing

  1. Proof Medium Rich Brioche Buns for approximately 3 hours, until triple volume.
  2. Egg wash Brioche and place Passion Fruit Inspiration Cheesecake insert into the dough.
  3. Bake Brioche at 168°C (335°F) for approximately 10-11 minutes (ovens vary so adjust bake time and temperature to desired color and texture, not very dark and soft, not dry).


  • Toast coconut chips
  • Fresh lime zest
  • Powdered sugar
Pastry Arts Magazine is the new resource for pastry & baking professionals designed to inspire, educate and connect the pastry community as an informational conduit spotlighting the trade.